Mushroom, Kale & Pork Lasagne


Mushroom, Kale & Pork Lasagne
Elevate your lasagna game with our delicious, cheesy masterpiece. This flavourful twist on the classic dish combines the earthy richness of porcini mushrooms and the vibrant freshness of kale, creating a lasagne that is sure to tantalise your taste buds and leave you craving more.


Serves 4-6

20g dried porcini mushrooms (button mushrooms fine to use as well)

1 tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled, finely chopped

1 fennel bulb, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

750g pork mince

½ cup dry red wine

400g diced tomatoes

120g baby kale, coarsely chopped

12 pasta sheets

rocket and radicchio salad, to serve 

Cheese Sauce

60g butter

⅓ cup plain flour

4 cups milk

pinch ground nutmeg

250g mascarpone

1 cup pecorino, finely grated

Pour 1 cup boiling water over mushrooms, set aside for 15 minutes. Heat oil in a frying pan over medium heat. Add onion, carrot, fennel and celery. Cook, stirring, for 5 minutes. Add garlic, cook for 1 minute. Add mince, cook for 5 minutes. Add wine, bring to the boil. Add mushrooms, their liquid and tomatoes. Cook over low heat, stirring occasionally, for 30 minutes. Set aside.

Cook kale in a frying pan over high heat until kale wilts. Remove from heat.

Preheat oven to 180°C. To make cheese sauce, melt butter in a saucepan until foaming. Add flour. Cook, stirring, for 1-2 minutes. Remove from heat. Whisk in milk and nutmeg. Place over medium heat. Cook, stirring, for 5 minutes or until sauce boils. Remove from heat. Add mascarpone and ½ the pecorino. Combine.

Brush an ovenproof dish with oil. Spread ¼ cheese sauce over base. Top with 1/3 of lasagna sheets, 1/3 of mince, kale and cheese sauce. Repeat with remaining ingredients. Sprinkle with remaining pecorino. Bake for 30 minutes. Serve with salad.


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